|2 servings||calories per servings 700||protein serving 24 g||carbs per serving 96 g||total fat per serving 26 g|
What’s better for you and better tasting than nutrient-dense foods like kale, almonds, pomegranate or dark berries? A salad that combines them all together! Pumpkin seeds and edamame add color and texture, as well as plenty of protein to keep the meal filling. Wheat berries are a fun whole grain that acquire a bouncy texture when cooked; they add flair and fiber to massaged kale, a dark leafy green that never goes out of style. This recipe provides 2 very large, very filling portions; feel free to split it into 3 (or even 4!) servings to suit your appetite.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||96 g|
|Dietary Fiber||21 g|
• Place a saucepan over high heat. Add wheat berries, 3 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat. Cover, and simmer until wheat berries are chewy but not tough, about 30 minutes.
• Remove from heat. Strain off any excess liquid.
MISE EN PLACE
• Peel and halve shallot. Mince 1 half. Slice remaining half crosswise.
• Discard kale stems; cut or tear leaves into bite-size pieces.
• Cut bok choy into bite-size pieces.
• Quarter, core and thinly slice apple.
In a large bowl, whisk together minced shallot, pomegranate juice, 2 tablespoons olive oil, mustard and 1/4 teaspoon PeachDish Salt.
Add kale, bok choy, almonds, pepitas, dried dark berry blend, edamame, sliced shallot and wheat berries. Toss to combine, crushing kale to tenderize.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Top with apple, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...